Best Chocolate Bundt Cake Recipe
A moist chocolate Bundt cake, simple to prepare without a mixer, is elegantly finished with a sweet glaze.
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Instructions
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Preheat the oven to 350 F.
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Prepare a 10-cup Bundt pan by spraying it with cooking spray and dusting with flour.
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In a saucepan, whisk coffee, unsalted butter, and unsweetened cocoa powder over medium-low heat until the butter melts, then remove to cool.
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Combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl.
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Whisk buttermilk, eggs, and vanilla extract in a large bowl.
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Add the cooled coffee-chocolate mixture and the dry flour mixture to the buttermilk-egg mixture, whisking until smooth.
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Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick inserted comes out clean.
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Cool the cake in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
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For the glaze, combine unsalted butter, chocolate chips, confectioners' sugar, 6 tablespoons heavy cream, and vanilla extract in a saucepan. Heat on low, stirring, until melted and smooth, adding more heavy cream if needed for desired consistency.
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Spoon the warm glaze over the cooled cake, allowing it to set before serving.